1365 Osage Street
Denver, Colorado 80204
303-595-3666
info@domorestaurant.com
Eggplant is a complex vegetable. It can absorb a large amount of cooking oil or sauce to produce rich and creamy dishes. In Japanese cooking, some eggplant dishes are similar to what’s found in Western cooking, but other traditional Japanese dishes are made by serving eggplant baked or grilled with light seasoning.
In Domo’s YAKINASU, a dash of sesame oil is added to bring out the full flavor of the vegetable and allow the taste of the katsuo-bushi (shaved bonito flakes) to mingle. Domo Restaurant guests have a great opportunity in sampling this simple side dish to rediscover the savory, sweet taste of eggplant.
YAKINASU translates as grilled eggplant. Yaki means to broil, bake, roast or grill, and nasu is the Japanese word for eggplant. Domo grills fresh eggplant with skin over an open fire. The outside skin acts as a shield that traps moisture inside the vegetable so that its flesh cooks nicely in its own juices. The blackened skin is carefully peeled, leaving the remaining nasu intact with a hint of roasted flavor. The secret is in maintaining the balance between the bitterness of the roasted taste and the sweetness of the nasu.
Nasu has been a staple vegetable in many
cultures around the world. It is easy to grow and has a longer harvesting
time than most summer vegetables. Eggplants come in many shapes -- some as
big as a cantaloupe, some as long as a cucumber or as small as a golf ball.
The color also varies. There are white and green eggplants as well as the
familiar purple eggplant. Japanese people love eggplant, an affection that
many other countries share. Given the widespread popularity of eggplant,
it’s not surprising that there are innumerable ways to prepare it.
The Japanese eggplant is slightly smaller and less bitter than other eggplant
varieties thus requiring less preparation.
Nasu contains important phyto-nutrients
that have antioxidant affects in the body. Phenolic compounds such as caffeic
and chlorogenic acid and flavonoids like nasunin are some of the phyto-nutrients
found in eggplant. The chlorogenic acid in the phenolic compounds is thought
to be one of the most potent antioxidants found in plant tissues. It’s
been reported to have anti-cancer, anti-microbial, anti-LDL (bad cholesterol)
and anti-viral effects, even though it is also responsible for the bitter
taste and discoloration (when eggplant is cut and exposed to the air, the
surface of the flesh turns brown). Nasunin is believed to contribute to cardiovascular
health by lowering cholesterol. Nasunin is also known to be beneficial for
the brain because it protects cell membranes.
One serving of YAKINASU provides approximately:
50 calories (3%), 5 grams carbohydrates (1%) , 1.8 grams dietary
fiber (7%) , 0.6 grams protein, 3 grams fat (4%), 0 % cholesterol,
3% iron, 3 % potassium, and 5 % sodium.
Supplier: H-Mart
Market
Product origin: USA,
Mexico